Beef Stroganoff with Egg Noodles

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Here’s a classic recipe for Beef Stroganoff with Egg Noodles, a rich and creamy dish that’s perfect for comforting weeknight dinners.

Ingredients

For the Stroganoff:

  • 1 pound (450g) beef sirloin or tenderloin, cut into thin strips
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 8 ounces (225g) cremini or white mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth (low sodium)
  • 1 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

For the Egg Noodles:

  • 12 ounces (340g) egg noodles
  • 1 tablespoon unsalted butter (optional, for coating)

Instructions

Prepare the Egg Noodles:

  1. Cook the noodles: Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and toss with butter, if desired. Cover to keep warm.

Make the Stroganoff:

  1. Sear the beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the beef strips with salt and pepper, then sear them in batches for 1-2 minutes per side until browned. Remove the beef from the skillet and set aside.
  2. Sauté aromatics: In the same skillet, melt the butter and add the remaining olive oil. Sauté the onions for 2-3 minutes until softened, then add the garlic and mushrooms. Cook until the mushrooms are golden and tender, about 5 minutes.
  3. Make the sauce: Sprinkle the flour over the mushroom mixture and stir to combine. Gradually pour in the beef broth, whisking constantly to prevent lumps. Bring to a simmer and cook until the sauce thickens slightly, about 2-3 minutes.
  4. Add creaminess: Lower the heat and stir in the sour cream, Dijon mustard, and Worcestershire sauce. Mix well and adjust seasoning with salt and pepper.
  5. Combine the beef: Return the seared beef to the skillet, stirring to coat in the sauce. Simmer for 2-3 minutes until the beef is heated through.

Assemble and Serve:

  1. Plate the dish: Divide the egg noodles among plates or bowls. Spoon the beef stroganoff mixture over the noodles.
  2. Garnish: Sprinkle with fresh parsley for a touch of color and serve immediately.

Pro Tips:

  • For extra flavor, deglaze the pan with a splash of white wine or brandy before adding the beef broth.
  • Use Greek yogurt instead of sour cream for a tangier and lighter option.
  • Serve with a side of steamed green beans or a fresh garden salad for a balanced meal.

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